Use a food-safe injector and clean it thoroughly before use
Prepare a marinade or brine that is smooth and free of large solids
Draw the liquid into the injector
Insert the needle into the thickest parts of the turkey, such as the breast and thighs
Inject small amounts at multiple points rather than one large amount
Pull the needle out slowly while injecting to distribute the liquid evenly
Avoid overfilling any one area to prevent leakage
Refrigerate the turkey after injecting until ready to cook
Wash and sanitize the injector after use